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Food Waste


The war on food waste is underway and it’s not as difficult as you may think to jump on board

As a child I remember being asked to throw away unwanted food in the bin if I had finished with it. Recycling or composting was not a thing back then. Later in life, I was taught to cut and throw away the ‘bad’ parts while I was at cooking school. But then I started wondering: when it comes to food is there really such a thing as a ‘good’ or ‘bad’ part?

It may have once been the norm to have a division between the idea of food and waste, but it should no longer be this way. Food is the base for survival; it is a resource that can be put back into society by recycling it.

Think about this quite simply: if a carrot is eaten, and some is left behind, then that leftover carrot can be made into a meal, or put in a caddy bin for recycling and eventually for compost in gardens. Whoever, and wherever, you are, you can do your bit to recycle and have a positive impact on the world. And who knows? Perhaps one day, less waste will lead to less local taxes! Another thing to consider is the amount of work that goes on behind the scenes of food creation.

It’s amazing to watch the time and effort that goes into growing produce on an organic vegetable farm just to provide food for people to eat. Now, food is mostly made by machines, but going back to doing things manually can only be a positive. Treat food with the respect, because it deserves it.

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About PlantBased

Without tempting fate, I think spring is in full swing and that means that summer is just around the corner. Well, it’s taken its time hasn’t it. Every time we thought we’d finally made it over the final hurdle that winter had to throw at us, out of the shadows it came creeping, ready to surprise us with one final flurry of snow, gust of blistering wind and day of sub-zero temperatures. But it’s time to embrace the summer to come and nothing screams British summer more than bank holidays and picnics (okay, perhaps endless days of rain, but my fingers are firmly crossed that this year will come with sun too!). There’s something really fun about packing a picnic and being spontaneous about where you go and eat it. If you’re new to eating plant based food, or even if you’re not, thinking outside of the box to create sandwich concoctions that will please the whole family can elude the best of us. But, that doesn’t have to be the case anymore, as we’re ready to freshen up your picnic hampers with some of our favourite vegan sandwich classics. That’s not all we’ve got in store for you this month, either. We’re really excited that foraging expert James Wood will be starting his new monthly column, to help you step into the wild and forage until your heart’s content. Plus, the brilliant Sophia Forrester is also joining our growing list of experts to discuss all things herbal medicine. I’ve really enjoyed reading both pieces this month and look forward to continuing to feel inspired in the months to come. Don’t forget to have a go at making some of the recipes from this issue and send them in so I can feature some of you next month! It’s always a treat getting to hear from you. Send your best re-creations of our recipes to and look out for yourself in next month’s issue. Blake Roberts Editor